The idea is that I use a 20-sided online die to decide which style to brew next. However, the past few new styles, I have decided and "pretended" to roll the number I wanted to brew.

But, recently, I actually rolled the online die, and got 19 ...

... which corresponds to 17C. Wee Heavy.

"Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy."

I came up with this recipe, using "McZainasheff's Wee" Strong Scotch Ale recipe in Jamil's Brewing Classic Styles as a reference.

I ended up reducing the OG / ABV on the recipe to be closer to the lower end of the style, mostly because my last couple brews have been pretty big beers.

The name King Fergus comes from the Pixar movie "Brave".

As you may remember from Merida Scottish Ale, I've established a pattern of using "Brave" references in my previous Scottish Ales Mor'du Scottish Ale and Clan DunBroch Scottish Ale.

King Fergus is Merida's father in the movie.

I currently am unsure when I'll actually brew this beer, but probably sometime soon.

For more about this beer, see Sheppy's Blog: King Fergus

King Fergus Wee Heavy --- Batch 1 (373)

Style	Wee Heavy	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	60.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.072 SG

Estimated FG

1.022 SG

Recipe Bitterness

21.6 IBUs (Rager)

Alcohol by Volume

6.7 %

BU : GU

0.301

Recipe Color

15.3 SRM

Color

Measured OG:

1.073

Measured FG:

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.38 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
15 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	4	85.7 %	1.17 gal
12.0 oz	Crystal Light - 45L (Crisp) (45.0 SRM)	Grain	5	4.3 %	0.06 gal
12.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	6	4.3 %	0.06 gal
8.0 oz	Honey Malt (25.0 SRM)	Grain	7	2.9 %	0.04 gal
4.0 oz	Crystal Extra Dark - 120L (Crisp) (120.0 SRM)	Grain	8	1.4 %	0.02 gal
4.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	9	1.4 %	0.02 gal
0.500 oz	Magnum [12.60 %] - Boil 40.0 min	Hop	10	18.3 IBUs	-
1.000 oz	East Kent Goldings (EKG) [4.30 %] - Boil 10.0 min	Hop	11	3.3 IBUs	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 33.53 qt of water at 165.3 F	156.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make 1.4 liter (6 cups) yeast starter a day before brew day. (or rack onto previously brewed yeast cake)
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=99,Mg=15,Na=21,SO4=93,Cl=130,HCO3=104
18 lbs of malt is more than the Foundry can handle. Do a double mash: half the base grains at 152 for 45 minutes, and drain for the wort to be "strike water" for the second half of grains. Follow the recipe mash schedule for this second half.
After double mash is done, check pre-boil gravity.
Adjust boil length based on gravity and boil-off rate to reach target OG. (if gravity is high, dilute as appropriate)
Cool wort to as close to 60 degrees as possible.
Rack onto previously brewed yeast cake (if one is available)
Ferment 2 weeks at ambient temperature.
Transfer to keg to be stored for another 4 weeks.
Chill and Keg carbonate.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.065 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Comments:

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